Mint Chocolate Coconut Butter Truffles
The combination of chocolate, coconut butter, and mint, studded with little bites of cacao nibs is truly decadent and delightful. Paleo, gluten free, low in sugar.
Recipe type: Dessert
Cuisine: American
Serves: 24
  1. Melt dark chocolate in a small, heavy bottomed sauce pan over low heat. You may want to add a teaspoon or two of coconut oil or butter to the pan to prevent the chocolate from seizing. Stir constantly, and remove from heat.
  2. Mix coconut butter with coconut syrup, mint extract and cocoa nibs in a small bowl, using a fork.
  3. Adjust sweetness, adding more sweetener of choice if needed. I'll often start with coconut nectar and up the level of sweetness with liquid stevia.
  4. Paint or pour melted chocolate into a mold (I love these silicone heart shaped molds) of your choice. (I also like to use mini muffin tins lined with "candy" paper cups)
  5. Place a little ball of coconut butter filling on top of the chocolate.
  6. Top with remaining chocolate and place in the refrigerator or freezer until hard.
  7. **Remove from mold(s), and store in a container in the fridge.
*If your coconut butter and coconut nectar are hard, place in the oven with the light on about an hour before beginning this project.
** If you're having a difficult time removing the truffles from the mold, simply place in the freezer for about 10-15 minutes and they will pop right out.
Recipe by HealthNut Nation at